Apple Couscous Dish

Seasonal - Fall / Sides

Couscous with Butternut Squash, Apple, and Cranberry

6 Servings

Prep time: 15 minutes | Cook time: 50 minutes

Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Vegetable Peeler
  • 2 Large Mixing Bowls
  • Baking Sheet
  • Medium Saucepan
  • Wooden Spoon
  • Small Mixing Bowl
  • Whisk


  • 1 cup butternut squash, cubed and roasted*
  • 6 tablespoons olive oil (separated into 2 tablespoon portions)
  • 2 cups Israeli couscous
  • 3 cups low-sodium vegetable broth
  • ¼ cup parsley, chopped
  • 1½ tablespoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 medium granny smith apple, diced
  • 1 cup dried cranberries
  • ½ cup pumpkin seeds (raw or roasted and unsalted)
  • 4 tablespoons apple cider vinegar
  • Zest of one orange
  • 1 tablespoon fresh orange juice
  • 2 tablespoons pure honey
  • Kosher salt and pepper to taste


  1. Preheat oven

    Preheat oven to 350º.

  2. Cut butternut squash

    Cut butternut squash in half, carefully peel and remove seeds, and dice into 1-inch cubes.

  3. Add olive oil and season with salt and pepper

    Toss squash in a large mixing bowl with 2 tablespoons of olive oil, and season with salt and pepper.

  4. Roast

    Place squash on a baking sheet, and roast in the oven for 30–45 minutes until squash is soft, but not mushy. Set aside. (You should be able to easily pierce with the tip of a sharp knife).

  5. Heat olive oil in pan

    While the squash is roasting, heat 2 tablespoons of olive oil in a medium saucepan on medium-high heat.

  6. Add couscous

    Add the couscous and cook, stirring occasionally with a wooden spoon until sightly brown, about 3–5 minutes.

  7. Add vegetable broth

    Add the vegetable broth, and bring to a boil.

  8. Simmer

    Reduce heat and simmer for 10 minutes, or until the liquid has fully evaporated.

  9. Toss in additional ingredients

    Transfer the cooked couscous to a large bowl. Toss in parsley, rosemary, thyme, apple, dried cranberries, squash, and pumpkin seeds.

  10. Whisk vinaigirette

    In a small bowl, whisk together the vinegar, orange zest, orange juice, honey, salt, and pepper. Slowly whisk in 2 tablespoons of olive oil until fully combined.

  11. Pour and toss

    Pour the vinaigrette over the couscous and toss to coat evenly.